Ham and Dumplings

This Ham and Dumplings recipe is great for using up leftover ham and what could be better than dumplings.  Add some cornbread muffins for a meal.

4 to 5 cups ham, cooked and cut into bite sized pieces or chunks
1/2 cup green onion, chopped (can use regular onion)
1/2 cup celery, chopped
12 cups water or could use half chicken broth
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon parsley flakes

Add all ingredients to large soup pot and bring to boil.  Simmer for about an hour.  Add dumpling recipe below.

Note:  You can add ham bone, too,  if you have one and remove before adding dumplings.


Pour 2 cups self-rising flour into a large bowl, cut in 1/4 cup shortening with a pastry blender or fork, add 3/4 cup boiling water a little at a time until you can shape the mixture into a ball. Knead several times.  (Some people like to pinch off pieces of the dough and drop into broth but I like them uniform and this is so easy.  Roll out to about 1/8 inch of thickness on a floured board. Cut into strips, then squares, like in the photo below. Note: It is so easy to cut them with a pizza cutter and much quicker and they taste just the same!

Remove lid on pot and add several squares at a time to the boiling broth replacing lid each time for about 30 seconds until you have added all the dumplings. Once all the dumplings are added lower heat to simmer for about 20 minutes.

This recipe makes about 10 to 12 servings

If you like this recipe, you might also like my recipe for Slow Cooker Ham and Potatoes.
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